Knife Anatomy

What's the name of that part? The one between that piece and the other thing?

Know the parts of a knife, from the tip to the butt with this quick guide.

 Image of Knife anatomy. Described under the heading for Knife Anatomy Definitions.

Knife Anatomy Definitions

Endcap/Butt: The end of the handle, furthest from the tip. Sometimes includes a stainless steel endcap.

Handle: The area you hold with your hand when using the knife.

Bolster: The area of the handle nearest the blade. On some knives this tapers down towards the blade to allow for a pinch grip.

Damascus Cladding: Layered steel to help protect the cutting core. Sometimes a textured finish is added to further aid food release.

Spine: The top of the knife blade, opposite the cutting edge.

Tip: The very point of the blade, furthest from the handle. 

Cutting Edge: The sharpened portion of the blade used for slicing.

Core Steel: Steel in the center of the blade that is protected by Damascus cladding. This is the part of the blade that is sharpened for slicing.

Choil: The area of the blade where the tang leaves the handle and curves toward the cutting edge to allow for a comfortable pinch grip.

Tang: The area of the blade that is received by the handle. Sometimes the tang is visible between two handle scales, other times it is completely hidden.

Rivet/Fastener: Used to secure the handle to the tang. Not all Shun knife handles are secured this way.